Prepare the cake mix according to package directions. Place in a medium sized bowl along with 1/3 c of cherry flavored brandy. Refrigerate any leftovers.ĭIRECTIONS: Drain tart cherries then cut each one in half. When ready to serve, carefully spoon pie filling evenly over top and sprinkle with slivered almonds. Pour into a large bowl and chill thoroughly. Remove from heat and stir in almond extract. Chill before serving.ĭIRECTIONS: Melt chocolate with sweetened condensed milk in a saucepan over low heat. Make a border around the top edge with the remaining whipped topping. Spoon remaining pie filling to within 1/2 inch of the edge. Spoon half of the pie filling in the center and spread to within 1/2 inch of the edge. Cool for 10 minutes then remove from pans. Bake at 350 degrees for 30 to 35 minutes. Beat with an electric mixer on medium speed for 2 minutes. Add eggs, milk, vegetable oil and vanilla. In a large mixing bowl combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Jan from Swanton sent in her recipe for Black Forest Cake.ġ/2 of an 8 oz container of frozen whipped topping, thawedĭIRECTIONS: Grease and flour two 9 inch round cake pans. Tip from The Test Kitchen: Use a small offset spatula to spread the chocolate for the trees, then use it again to easily lift the hardened trees from the baking sheet.Marcia from Adrian makes her Black Forest Torte for special occasions like birthdays and anniversaries.Įileen from Quincy says her Black Forest Pie is the perfect dessert for a hot summer day. Nestle chocolate trees on top of whipped cream. Meanwhile, in bowl, beat cream with icing sugar until stiff peaks form fold in kirsch. (Make-ahead: Cover loosely with plastic wrap refrigerate for up to 3 days.) Melt remaining chopped chocolate spoon into piping bag fitted with small plain tip. Using cookie cutters, and with a gentle twisting motion, cut shapes through to paper. Refrigerate until firm, about 20 minutes. Using 3 1/4-inch (8 cm) tall large Christmas tree cookie cutter and 1 3/4-inch (4.5 cm) tall small Christmas tree cookie cutter, press 3 large and 3 small tree shapes into chocolate. Refrigerate just until set, about 6 minutes. Scrape onto parchment paper– lined rimmed baking sheet spread to scant 1/8-inch (3 mm) thickness. Topping: While cherry filling is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, melt three-quarters of the chopped chocolate, stirring, until smooth. (Make-ahead: Cover loosely with plastic wrap refrigerate for up to 24 hours.) Spoon over chocolate filling, leaving 1/2-inch (1 cm) border. Refrigerate until chilled, about 45 minutes. Remove from heat stir in remaining kirsch. Cook, stirring, until thickened, about 1 minute. Whisk cornstarch with half of the kirsch stir into cherry mixture. Refrigerate until set, about 2 hours.Ĭherry Filling: While chocolate filling is cooling, in large tall saucepan, bring cherries, sugar and lemon juice to boil over medium heat cook, stirring often and breaking up cherries with back of spoon, until sauce is beginning to thicken and cherries are broken down, about 15 minutes. Beat remaining cream until stiff peaks form fold one-third into chocolate mixture. Let stand, stirring occasionally, until slightly thickened, 15 to 20 minutes. In small saucepan, heat 2/3 cup of the cream over medium heat just until bubbles form around edge of pan pour over chocolate, whisking until smooth. Let cool completely.Ĭhocolate Filling: While crust is cooling, place chocolate in heatproof bowl. Bake in 350 F (180 C) oven until firm and dry, about 14 minutes. Refrigerate until chilled, about 15 minutes. Method Crust: Mix wafer crumbs with butter until moistened press into bottom andĪll the way up side of 9-inch (23 cm) pie plate.
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